Scalloped Potatoes and Chestnut Stuffing.

Corned Beef and Cabbage and Colcannon.

I was cleaning out some backlogged links and found a recipe for a corned beef cooked in Guinness so I wanted to try it. Via the glory of related content aggregators, I had a couple St. Patrick's Day-related recipes lined up. I corned beef recipe was from Jaden and it pretty straight forward. The cabbage is reserved and browned in a pan with the carrots and potatoes, which I skipped, and then cooked tender in a couple cups of the broth. I normally put my cabbage in with the beef and it gets super soggy, which I kind of like, but this method leaves the cabbage firm which was also good. I also made some colcannon (from Elise) with a mix of red and Yukon potatoes and wilted red Swiss chard. I left out the creme, only used a little milk and light salt and pepper. Pretty bland, but I wanted to keep it very plain.

I used some more of the corned beef liquid to make some gravy which is pretty good on the potatoes.

Cabbage, Carrot, Potato Muffins.

From Chaya, who seems to specialize in gluten-free food. It is basically a potato pancake with that other stuff and then baked in a muffin tin instead of fried in the pan. It's a convenient way to use up some vegetables, but it'll need some serious spicing up to suit me. I ate them for breakfast so it's pretty versatile.

Potato Pancakes and Zucchini.

I used a leftover boiled potato to make these potato pancakes which turned out better than the latkes I had tried before. For the batter, I just used milk, flour, an egg, and some salt and pepper. Turned out awesome.

The sausage is from Butcher Wagon, which I bought because it was cheaper than the Jimmy Dean one. What's nice about it is that it only uses pork, corn syrup, water, "flavorings", and dextrose. It said specifically "flavorings" and not spices, but I hope that just means spices. I don't recall what Jimmy Dean has in it, but I'm willing to bet it's more than those five ingredients. (Looked it up. Basically the same stuff with the addition of MSG. Which I don't think you can roll into the heading of "flavorings".) In any case, Butcher Wagon tastes better.

The giant zucchini slices are from this guy, an 8-ball zucchini:

Jang Jo Rim.

This is one of those Korean sides I get a craving for every now and then. Banchan is probably the best thing about Korean cooking. Anyway, I made a combo gamja jo rim. About 8:1 for water:soy sauce and more sugar (a couple tablespoons) than I would have figured.

Farmer's Breakfast.

Boiled potatoes, onions, green peppers, sausage, stirred in eggs. Sourced from Elise. This is kind of what I'm looking for.

Cottage Pie.

A redo on my previous make. This time with baby carrots, corn, onion, and some leftover mushrooms. I only had 3/4 lb. of ground beef for the 9x13 pan which turned out to be a bit skimpy but everything else was in good proportion. Nothing particular interesting about this one other than the fact that it reminded me of those KFC bowls but much healthier.

Shepherd's Pie. Cottage Pie, actually.

Real shepherd's pie is made with lamb, and cottage pie is made with beef, right? In any case, this is a bit involved as far as casseroles go, but makes a hearty meal. Followed diagram from Cooking for Engineers. Boil chopped potatoes for crust. While that's going, cook some chopped onion and carrot in a pan (didn't see a small bunch of celery at the grocery so I didn't bother) until the onion starts to clear up. I tossed in a pound of ground beef for this and broke it up as it cooked. While that's cooking, finish up the potatoes (mash and season). By then you should be ready to drain the fat off the pan; add some flour (a tbsp or two) to help thicken the gravy later. Then add a can of beef broth. CfE calls for only a cup to their tbsp of flour so adjust accordingly. Let that all simmer down and thicken. I actually went and worked out during this time. When you're ready, pour the pan mixture into a casserole dish. An 8x8 worked perfectly for me. Layer on the mashed potatoes and either fluff or smooth and then use a fork or something to make some cool designs. The peaks will brown and crust in the oven. I also forgot to put in the pats of butter CfE asks for. I think it's fine without and I used butter making the mashed potatoes anyway. Bake at 400 for 30 minutes.

It turned out just fine, I thought. Used salt and pepper to taste afterwards, but I'd rather season afterwards than season too much during cooking. I also laid on the potatoes pretty thick so the potatoes not on top but not right on top of the gravy got a weird consistency. Tasted just fine and will get me to eat carrots.

Fried Chop, Garlic Smashers, and Cheesy Broc.

Easy stuff. Just a fried pork chop, butterflied. Cheap, frozen broccoli. I think I used instant potatoes for this. Self explanatory.